We are a family who loves borscht.  This is really easy and since it is served cold, you can make it ahead of time.  I adapted this recipe from one I found in The Jewish Vegetarian Year Cookbook.

Serves 6

8 small beets
1 large onion
1 lemon
3 tablespoons of vegan cane sugar
2 quarts of water
2 russet potatoes
Vegan Gourmet Vegan Sour Cream (optional)

Peel and chop the beets and chop the onion.  Place in a deep pot and cover with the water.  Add the juice of 1/2 of the lemon, 1 tablespoon of sugar, and a dash of salt.  Bring to a boil and let it simmer for about an hour or until the beets are soft.  When they are soft, add the remaining sugar and the juice of the other half of the lemon.  Taste and adjust salt.  Using an immersion blender, process it a bit to break up the beets, not too long.  Place in an airtight container and store in refrigerator.

Peel and chop the potatoes.  Boil in a separate pot until they are soft.  Place in airtight container and store in refrigerator.

To serve, place the potatoes in the soup and top with vegan sour cream and dill.  Enjoy!

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